Miso Katsu Don


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Dinner
Cuisine
Japanese
Author
chopstickchronicles.com
Serves
2
Preparation Time
30 minutes
Cooking Time
10 minutes

Ingredients

Produce

  • 2-3 cups cooked rice, short grain
  • 1/2 - 1 block of firm tofu

Katsu/ Cutlet Coating

  • 1 Flax egg (1Tbsp ground flax + 3Tbsp hot water)
  • 4 Tbsp plain flour
  • 50ml water
  • 1 Tbsp mayonnaise (homemade soy mayo)
  • 2 cups panko bread crumbs
  • deep frying oil

Miso Sauce

  • 200ml water
  • 4 Tbsp miso (shiro/ awase)
  • 3 Tbsp mirin
  • 1 Tbsp sake or other rice wine
  • 4 Tbsp sugar
  • 2 tsp dashi powder

Garnish

  • Iceberg lettuce or white cabbage, finely shredded
  • toasted sesame seeds

Instructions

Rice

  1. Cook the rice according to your rice cooker instructions or defrost and or heat up some leftover rice from storage.

Katsu/ Cutlet - Wet & Dry Dredge

  1. Cut the tofu into 2-4 even slabs, depending on the bowls you want to serve it in.
  2. Prepare the wet dredge by combining the flax egg (cooled and allowed to gel), flour, water and mayonnaise and mix until smooth.
  3. Prepare tofu slabs by covering them in the wet dredge, then in panko bread crumbs
  4. Heat frying oil in a deep pan until it reaches 180*C
  5. Fry each piece until crispy and golden. OR
  6. Preheat oven to 180*C and bake pieces for 20 minutes for a heathier (maybe not tastier) option.
  7. Slice the cooked pieces into 2cm strips and set aside ready for plating.

Sauce

  1. Place all the miso sauce ingredients in a small sauce pan and bring to boil over high heat. 2.Turn the heat down to low and simmer the sauce for about 8-10 min to reduce the sauce and make the consistency thicker.

Serving

  1. Finely shred lettuce or cabbage, set aside.
  2. Place some of the hot rice in a bowl, then top with a generous amount of shredded greens and the sliced katsu/ cutlet over that.
  3. Pour the miso sauce over the top and sprinkle with sesame seeds then serve!

Notes

  • This is not a healthy dish... it's high in sugar, fats, carbs, if you used the actual meat cutlet and fried it, it would be 828 calories per serve...
  • We make this on rare occasions and try to use 1 cup rice each, tofu instead of meat, lots of lettuce or cabbage shreds, and we endeavor to bake rather than fry... but the sauce is just so good.
  • You could probably serve this in a half size with miso soup, pickles and tea? Or just save it for parties and birthdays...
  • Trying to make this dish GF, would require applicable bread crumbs and flour for the cutlet coating.